Easter Ham

[Glenn W]

With the interest in Country ( Virginia, Smithfield) ham, I thought I show a picture of the proper way to carve a ham--- very important. Although hard to tell in the picture the slices must be paper thin.
Also notice the light coolor of the meat of this ham. This ham was purchased right after Xmas and was a 3mth ham, so it has cured for a total of about 6 months. I have a few from the same batch and will show pics at Thanksgiving and Xmas and you will notice the meat will be much darker by then. If I can keep on until next Easter, the meat will be Ruby red after cooked and much more flavorful.
Oh, the Greens are Collards.

[gottaflylee]

Yum.....I bought some Collards the other day and they were not worth a crap. For some reason they were very bitter, the dogs even turned up their noises at them. Any way yours sure look good...hey Glenn...whats that sopt on your wall, ya that one up there...

[gradywhite273]

never big on the collard thing, but i do like kale with some vinegar, the ham looks outstanding.

[Dougiefrshwtr]

Very nice Glenn and a good tip.

I see you are a green tea addict as well, good stuff

Why the need to thin slice ?

Either way its all good.

[anthony]

Yum.....I bought some Collards the other day and they were not worth a crap. For some reason they were very bitter, the dogs even turned up their noises at them. Any way yours sure look good...hey Glenn...whats that sopt on your wall, ya that one up there...

Lee, bitter collards are usually the result of a hard frost. Get 'em before a hard frost in the fall and you're ok or in the spring when the danger is gone and you're ok.

[Thin Blue Line]

Ive never had collared greens but I have had Broccoli Raab which is a green, are they alike?

[neilinov]

Why the need to thin slice ?

So the flavor has no where to hide!

[anthony]

Ive never had collared greens but I have had Broccoli Raab which is a green, are they alike?

Broccoli Rabe (or Rapini) is nothing like collards. There are several greens that are very similar......collards, turnips, mustard, kale and dandelion. Someone may think of another one or two but that is all I can think of. Oh, and don't get me wrong....rapini is dang good when it's cooked right (just ask any of the Italian guys on here ), just nothing like collard greens.

[Glenn W]

There are several greens that are very similar......collards, turnips, mustard, kale and dandelion. Someone may think of another one or two but that is all I can think of.

Creasy Greens ( AKA creases)--- you're either a brother or have some serious southern blood in you (if not both) if you've had creases. I got no idea what they are but they grow wild and are my all time favorite cooked green. Someone told me wild water cress, but I don't think so. I've only seen it available in the late spring in rural vegetable stands.

[anthony]

Creasy Greens ( AKA creases)--- you're either a brother or have some serious southern blood in you (if not both) if you've had creases. I got no idea what they are but they grow wild and are my all time favorite cooked green. Someone told me wild water cress, but I don't think so. I've only seen it available in the late spring in rural vegetable stands.

I've heard dad talk about wild watercress. I need to pick his brain a little more on that one. I'll check on the creasy greens too....never even heard of that one. I can see a serious green cooking taking place soon. I'll get my gizzards going again.